Description
Bold, creamy, and spicy Buffalo Chicken Stuffed Peppers made with shredded chicken, mayo, and buffalo sauce. A low-carb, Whole30-friendly dinner favorite!
Ingredients
Scale
- 3 large bell peppers (any color, halved and deseeded)
- 4 cups cooked shredded chicken (about 1 rotisserie chicken)
- 1 cup paleo or avocado mayo
- 1/2 cup hot sauce or buffalo sauce (like Frank’s Red Hot)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional)
- 1 bunch green onions, thinly sliced (plus more for garnish)
- Whole30 ranch and fresh herbs for garnish
Instructions
- Preheat oven to 400°F (204°C).
- Slice peppers in half and remove seeds. Place in greased baking dish cut-side up.
- In a bowl, mix chicken, mayo, buffalo sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and green onions.
- Fill each pepper half with the buffalo chicken mixture and press down lightly.
- Cover with foil and bake for 30 minutes.
- Remove foil and continue baking for 20 more minutes until bubbly and tender.
- Garnish with ranch, extra green onions, and herbs. Serve warm.
Notes
For extra creaminess, swap half the mayo for cream cheese. To make it more filling, stir in cauliflower or white rice. For more heat, add cayenne pepper or chili flakes to the mixture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg